Matcha Soba with Spicy Tofu Nuggets

Nutritional Facts

Cal./Serving 567

Total Fat 25g

Saturated Fat

Trans Fat

Cholesterol

Sodium

Carbohydrates 66g

Dietary Fiber

Sugars 9g

Protein 26g

Ingredients

Created by Chef Chloe Coscarelli for Chloe Flavor

I love creamy pastas like fettuccine Alfredo, but I also love the spices and flavors of Asian cuisine. I decided to meld my two loves into one creamy and comforting yet bold and spicy dish that revolves around my greatest love of all—matcha!

**MAKE IT GLUTEN-FREE: Use gluten-free soba noodles and gluten-free tamari.

Preparation

Bring a large pot of heavily salted water to a boil over high heat. Add the noodles and cook according to the package directions. Drain and rinse with cold water. Return the noodles to the pot, off the heat.

Make the matcha sauce: In a large nonstick skillet, heat the oil over medium-high heat. When it shimmers, add the onion and cook for 5 to 7 minutes, until softened.

Add the garlic and cook for about 1 minute more, until fragrant.

Transfer the mixture to a blender, reserving skillet for later use. Add the cashews, water, maple syrup, lemon juice, salt, and matcha. Blend on high speed for about 2 minutes, until very smooth.

Meanwhile, make the tofu: In reserved skillet, heat the oil over medium-high heat. When it shimmers, add the tofu and cook for about 3 minutes on each side, until golden all over.

Add the tamari, maple syrup, and sriracha, reduce the heat to medium, and cook for about 5 minutes, until the tofu is evenly coated and the sauce has thickened.